Step 1

Preheat the oven to 325F/163C convection (325F/163C conventional) and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them).

Step 2

Weigh the bananas after peeling them and then mash them until they look like banana puree.

Step 3

Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined.

Step 4

In a large bowl, place the granulated sugar, cocoa powder, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth.

Step 5

Add in the melted chocolate and butter and whisk until the mixture is fully combined.

Step 6

Add in the mashed bananas and whisk together until they're completely combined.

Step 7

Add in the flour and salt and whisk just until there’s only a few streaks of flour left.

Step 8

Fold in the rest of the chocolate chips and spread into the prepared pan.

Step 9

Bake for 40-45 minutes. The top should be thin and crackly and puffed in the enter.

Step 10

Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.

Step 11

Allow to cool in the pan for 30-60 minutes. Refrigerate for a little if you want clean slices. Top with a pinch of sea salt flakes or top with whipped cream and banana slices.